I started pressure canning broth BIG TIME, when I was trying to tempt the appetite of my 16yo dog (Pyg, 2007-2023, RIP).
I have canned:
beef broth
chicken broth
turkey broth
duck broth
pork broth
*vegetable broth
ANY kind of meat that supplies me with some bones, Last batch were with frozen t bone steak bones and they had a small amount of beef on them. VERY rich broth!
In fact, I just started a batch of *vegetable broth in my 2nd crock pot. I don't want to burn up the really nice crock pot that has a lock on lid and is fancier. I asked for the cheaper one for Christmas last year and I am going to ask Sister in Law, who doesn't KNOW what to buy me, for another one.
When I make broth I cook on HIGH for up to 5 days in a row, depending upon what I am making, and time constraints bc you have to eke out the time to Pressure Can.
Usually, I can (which is a misnomer bc you cook/store in glass JARS,) in the evening, move the canner off of the burner and leave it to remove until the next morning.
The smaller cheapo crock pot makes 6 pints, and with broth you can top off with some water if you are a little bit shy.
Today's batch has celery, onions, carrot scrapings, garlic and a pint's worth of
stored dried peas that I have kept too long. Freed up one of my very old glass jars with the glass tops that I inherited.
Looks like this:
The cooking leaches out all sorts of interesting flavors.
Eldest DD (Chef) said that she loves the vegetable broth I made earlier this year, but is now out, thus this batch.
Hard to SMELL it bc both DD's ordered DH to make his very popular beef jerky, now cooking in the new
Excalibur--thanks to all of you here who recommended it!--and it will bake down for a few days. It's ALL I smell in the kitchen today, instead of the broth.
Eldest DD has the recipe and they added 1/2 bottle of the crappy wine that they bought in SD last summer that nobody wants to drink, So bad that my "alcohol, any port in a storm" doesn't apply.
I know that the broth is ready to can when I have to add 1/2 inch of water to it.
If I want a bigger batch I will also use the other crock pot bc my pressure canner can handle up to 14 pints at one time.
Yesterday, when I canned the beef broth I used a pint's worth to slow cook first the carrots and potatoes in the morning--which is why I had carrot scrapings--then the onions and garlic, then, an hour later, the Sirloin Tip Roast went in and all cooked for another 5 hours.
I froze the leftover broth, so DD will have 6 pints after all.
Dinner was perfect, and I get the leftovers for today's lunch.
Since I have recently boiled down and burned HD eggs, it is a good thing for me to use a slow cooker.
